The fish dish recommendation?

Favorite Answer

American, farm raised catfish. (I live in the state right next to Mississippi, where a lot of it is raised).
There are actually better fish, but catfish is usually readily available.

Best way to prepare?

Pickled catfish is very good.

Or:
http://www.google.com/search?um=1&hl=en&biw=1333&bih=649&tbm=isch&sa=1&q=fried+catfish&oq=fried+catfish&gs_l=img.3..0l10.7864.9652.0.9823.13.10.0.3.3.0.104.542.9j1.10.0...0.0...1c.1.9.img.tSCJ3Ke7feY


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I would say red snapper is my second favorite choice (ohhh, but that's a gulf fish...)

This is hard to answer because I don't know where you live... If you lived in China I definitely wouldn't be recommending the catfish.

<<Dublin,Ireland>>

Okay.
It looks like the Atlantic salmon and Atlantic cod are going to be common fish (although they may have some problems with overfishing).

For the cod -
1large fennel bulb (about 1 pound), trimmed, halved, cored, and sliced
into 1/4-inch strips (about 4 cups)
2medium shallots, sliced thin (about 1/2 cup)
4tablespoons unsalted butter, softened
2medium oranges, 1/4 teaspoon finely grated zest removed from one;
both peeled, quartered, and cut crosswise into 1/4-inch-thick pieces (see note)
1medium garlic clove, minced or pressed through garlic press (about 1
teaspoon)
2teaspoons minced fresh tarragon leaves
Salt and ground black pepper
4tablespoons vermouth or dry white wine
4 skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
Instructions

1. Combine fennel and shallots in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high power until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking. Combine butter, zest, garlic, 1 teaspoon tarragon, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Combine orange pieces and remaining teaspoon tarragon in another small bowl; set aside.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide fennel and shallot mixture among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see illustrations, above). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices. Serve immediately, spooning orange and tarragon mixture over fish before serving.

*Recipe is from Cooksillustrated

Except, make a packet out of parchment instead of foil:
http://img4.cookinglight.com/i/2007/04/0704p140-parchment-papillote-m.jpg?300:300

For the salmon, do this:
http://www.foodnetwork.com/recipes/alton-brown/broiled-sockeye-salmon-with-citrus-glaze-recipe/index.html...Show more

Really freshly caught fish will always trump anything else.

And if that fish is a salmon trout, it'll trump any other fresh fish.

And if you're lucky enough to have the freshest of fresh salmon trout, all it needs simple grilling or frying.

However - failing that, there's a completely wonderful recipe in a book (called simply "Fish") by Sophie Grigson and her partner William Black, for smoked cod. The title of the recipe alone is enough to make one fall in love with it - "Feroce de Morue Fume", ferocious smoked cod - but the recipe itself is divine. It involves rubbing the fish with garlic and chilli flakes, then marinading it in olive oil and lime juice for 8+ hours. While you wait, concoct the sauce, which includes diced cucumber, an avocado, lime juice, garlic, Greek yoghurt, diced tomatoes and a finely-chopped shallot. At the appointed time, grill your fish on both side and serve with the cool sauce. Exact recipe provided on request!...Show more

I'm partial to grilled wild caught salmon with a sesame garlic sauce. For sides go with dill new potatoes sauteed in butter and olive oil and steamed asparagus with hollandaise. Tiramisu would make a fine dessert to finish this off if you're looking to impress. Pair the meal with a Zinfandel (a true zinfandel, not that second press pink crap) and you've got yourself a hell of a meal.

You're welcome....Show more

I would recommend a fish pie with some local fish, preferably a tasty white one, Blue Cod if you have that way up there in the world
Dune...Show more

The best fish I've ever eaten was
freshly-caught, grilled Mahimahi in Hawaii.

Funny looking fish,
but oh, so very tasty.....Show more